This is a traditional Indian dish. Garam masala is a a sweet spice mixture which usually contains black and white peppercorns, cloves, cinnamon, black and white cumin seeds and a mixture of cardamon pods. You can find it in most large grocery stores and its not usually used in cooking, but instead used to garnish a dish. Indian cuisine is one of my favorites, beside Asian dishes. There are so many vegan things you can make and its so aromatic and flavorful that its hard to say no to seconds. This dish is really fast and easy to make, plus its a complete protein when you combine the beans and rice. Brown rice is gluten free, so anyone can enjoy this dish without guilt or worry! I make this dish at least once every two weeks, if you have the time you can use dried beans, but of course you need to soak them overnight and cook them for two hours before adding them to the dish.
Rajma – Indian Kidney beans in Tomato Sauce:
- 2 tbsp vegetable broth
- 1 onion, diced
- 1 tbsp garlic ginger paste (or 1 crushed garlic clover and 1 tbsp grated ginger)
- 1 tbsp cumin
- 1 tbsp coriander
- 1 can orgainc kidney beans, drained and rinsed
- 1 can organic tomato sauce
- 1 1/2 tsp garam marsala
- fresh cilantro, plus some for garnish
cook the onion and the garlic ginger paste in the vegetable broth for 2 minutes, covered. Add the cumin and coriander, stirring constantly for 1 minute or until its fragant. You want to cook the spices or it won’t taste right. Add the sauce and the beans, and let cook, uncovered for 20 minutes on low heat. When its done, mix in the garam marsala and cilantro and serve with rice. Garnish with extra cilantro. I made turmeric rice for this dish, but you can use plain rice as well.
- 1 cup brown basmati rice
- 2 cups water
- 1 tsp turmeric
- pinch of salt
Put it all in a rice cooker, cover and the rice cooker will do all the work for you! Fluff it up when its done.